This is a super way to look like you really rock in the kitchen. This is a home version of your favourite Chinese dish and everyone will be so thankful that this treat was made at home, they will want it more often. You could change the ground chicken for ground pork or ground turkey.
- 2 tbsp. Crisco oil
- 2 large eggs, lightly beaten
- 2 1/4 tsp. soy sauce
- 8 oz. ground chicken
- 1 minced garlic clove
- 1 tbsp. minced ginger (fresh and peeled)
- 1/2 bunch scallions, green and white parts separated, washed and sliced thin
- 2 carrots, shredded
- 1/2 cup frozen peas
- 2 cups cooked white rice (leftover rice is perfect for this dish)
- 2 tbsp. rice vinegar
Using your wok, heat 1 tbsp. of oil over high heat. Beat the eggs with 1/4 tsp. of the soy sauce to mix well. Add to the wok and swirl to coat the bottom of the pan. Cook without stirring until set, then fold in thirds. Transfer to a cutting board and cut in 1/2 inch pieces.
Add 1 tbsp. oil to the wok and swirl to coat. Add the garlic, ginger and scallion whites, cooking for about 30 seconds. Add the meat and cook, constantly breaking up with a spoon until cooked through (about 3 minutes).
Add the carrots, peas and rice and stir to combine. Add the egg, 2 tbsp. soy sauce and vinegar, cooking until the rice is coated. Be sure to contantly stir this mixture so it won’t burn and all will be heated through, for about 1 minute.